Nonna's Classic Carbonara

Authentic Roman carbonara made the traditional way — no cream, just eggs, pecorino, guanciale, and plenty of black pepper. This recipe has been in my family for four generations. The key is patience and good quality ingredients.

🥄 Ingredients

• 400g spaghetti
• 200g guanciale, diced
• 4 large egg yolks
• 2 whole eggs
• 100g Pecorino Romano, grated
• Freshly cracked black pepper
• Salt for pasta water

📝 Instructions

1. 1 Bring a large pot of generously salted water to a boil. Cook spaghetti until al dente, usually 1-2 minutes less than package directions.
2. 2 While pasta cooks, dice the guanciale into small cubes. Cook in a cold skillet over medium heat until crispy and golden, about 8 minutes.
3. 3 In a bowl, whisk together egg yolks, whole eggs, grated Pecorino Romano, and plenty of freshly cracked black pepper until smooth.
4. 4 Reserve 1 cup of pasta water. Drain pasta and add to the skillet with guanciale (heat off!). Toss to coat.
5. 5 Pour the egg mixture over the pasta and toss quickly. Add pasta water a splash at a time until you reach a creamy, silky consistency.
6. 6 Serve immediately with extra Pecorino and black pepper on top. Enjoy the authentic taste of Rome!

💡 Chef's Tips

• ✓ Never add cream — authentic carbonara uses no cream!
• ✓ Remove pan from heat before adding eggs to prevent scrambling
• ✓ Save extra pasta water — it's liquid gold for emulsifying